This is a recipe we adapted from The Purple Pig in Chicago. Easy and delicious! If beets are in season, roast them and pickle them.
- 1 jar (16 oz.) whole pickled beets (we use Aunt Nellie’s)
- 4 oz. Goat Cheese
- Heavy cream
- Handful Pistachios shelled
- Salt and cracked pepper
Drain beets and let them dry on a paper towel. Whipped goat cheese with about 2 T cream until smooth. Add some salt and cracked pepper. Break pistachios into pieces with the flat side of a large knife. Toast them in a dry pan until they start to brown. Put beets in a bowl, add cheese then top with nuts.